Recipe: Turkey Breast Roulades with Mushroom-Spinach Stuffing for Deb in Georgia

TURKEY BREAST ROULADES WITH MUSHROOM - SPINACH STUFFING
Source: "Jewish Holiday Feasts" by Louise Fiszer and Jeannette Ferrary

Serves: 10

STUFFING:

2 tablespoons oil or chicken fat
2 leeks, white parts only, chopped
1 pound mushrooms, chopped
2 cloves garlic, minced
1 tablespoon dried tarragon
6 cups chopped fresh spinach, (6 ounces)
1 tablespoon fresh lemon juice
1 1/2 cups matzo meal, approximately
Salt and pepper, to taste
TURKEY:

1 whole turkey breast, 4 to 5 pounds, boned with skin on Salt and pepper -- to taste
3 tablespoons mustard
1 tablespoon oil
2 cups chicken broth
1/2 cup dry white wine
DIRECTIONS:

OVEN: 350

Use a roasting pan with rack

Heat oil in a large skillet over medium high heat. Cook leeks and mushrooms til leeks are tender and mushrooms brown, about 10 minutes.

Stir in garlic, tarragon and spinach. Cook just til spinach wilts, about 2 minutes. Remove spinach mixture to a large bowl and let cool slightly. Sprinkle with lemon juice and stir in matzo meal. Taste and add salt and pepper.

Lay the turkey breast, skin side down, in front of you. Starting at the center and holding a knife parallel to the meat with the blade facing left, make a lengthwise cut into the meat. Open the flap. Repeat on the right side. Spread the meat out flat and cover with waxed paper. Pound til about 3/4-inch thick.

Spread with about 2 tablespoons of the mustard and then with the stuffing leaving a 1/2-inch border all the way around. Starting at left or right, roll the breast into a cylinder. Tie at 1-inch intervals with kitchen string and secure open edges with toothpicks.

Place the turkey on the rack, seam side down, in a roasting pan. Brush with oil. Combine 1 cup of the broth with wine and pour some over the turkey. Roast about 1 hour, basting with stock mixture every 15 minutes til done. Internal temperature should be 150 degrees F and juices should run clear.

Remove from oven and let turkey rest at least 20 minutes before slicing.

Skim fat from roasting pan. Pour pan juices into a small saucepan with remaining stock and remaining mustard. Cook til slightly thickened. Remove toothpicks and string from turkey and cut into 1-inch slices. Pass sauce separately.